The challenge of this dish is in the organization since we need its four components warm and ready to be plated at the same time.
We strongly recommend to make the sauce the day before and warm it up at the moment of using it. It will be necessary to add 2 or 3 Tbs of water to get a liquid texture again.
If you have never made poached eggs, we suggest you read a little about how to prepare them. There are several possible techniques. Choose the one that is most suitable for you, but do not let them overcook. They should be firm on the outside and liquid in the inside.
Ideally, seasonal wild mushrooms have better taste (Chanterelles, Boletus, etc). If this is not the case or you can not find them, you can replace them with Portobello type mushrooms.